Lamb Hash
An easy and delicious recipe using leftover lamb loin chops.
Ingredients
- 2½ cooked lamb loin chops
- ½ tsp ground coriander
- ½ tsp allspice
- salt & pepper (to taste)
- paprika (optional)
- 1 medium onion (coarsely chopped)
- ½ large red pepper (coarsely chopped)
- 2 small boiled potatoes (peeled and diced)
- 2½ tbsp flat leaf parsley (rinsed and patted dry, then remove and discard thick stems)
- 2 tbsp olive oil
Instructions
- Remove the lamb from the bones and trim away any fat. Cut the meat into bite-size pieces, or smaller if you like. Place lamb pieces in a mixing bowl. Season with the ground coriander, allspice, salt and pepper to taste; mix well. Set aside.
- Chop the onion and pepper so the pieces are roughly the size as the lamb.Cut potatoes into large dice, keeping them separate from onions and peppers. Dust with paprika, if desired.
- Using a large enough skillet, sauté the peppers and onions together in olive oil over medium-high heat until the onions start to softened and brown. Then add the potato pieces and cook until they start to get crisp.
- Add the lamb and parsley. Continue cooking two or three minutes to let the flavors blend. Adjust seasonings, if necessary.
- Top each serving of hash with a fried egg. Serve with soft lavash or pita bread.
Video
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